Dried-crisp flavor bean curd thin sheets

A flavor and crisp technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of destroying multiple nutritional components, discounting nutritional value of thousands of sheets, and short shelf life, so as to achieve good taste of finished products, avoid loss, and extend shelf life. Effect

Inactive Publication Date: 2017-04-19
金仁元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing thousand sheets are usually made by traditional techniques. After being pressed and formed by tools, they can be sold or eaten after a little dehydration. The finished product retains a lot of water, which has the disadvantages of short shelf life and difficult preservation.
Simultaneously, there are also several kinds of finished products on the market that are crisp and crisp, but they are all removed by high-temperature frying. Although it can enhance the taste, high-temperature frying destroys the original various nutrients in the thousand sheets, resulting in The nutritional value of thousands of sheets is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The first step is to take 5 kg of soybeans without insect erosion, mildew and impurities, clean them, and soak them at room temperature for 2.5 hours to 8 hours;

[0033] The second step is to drain the soaking water, add 15 kg of water to the soybeans, and grind them;

[0034] The third step is to remove the filter residue by centrifugation and collect the raw slurry;

[0035] The fourth step is to pour the collected raw slurry into the boiling machine to cook the slurry, and after the temperature of the slurry rises to 100°, continue to cook for 2 to 3 minutes; filter the cooked slurry again, remove the residue and extract the slurry;

[0036] The fifth step, when the temperature of the cooked slurry drops to 85°, add a coagulant for pointing slurry;

[0037] The sixth step, squatting for 15 minutes after coagulation, so that the soy milk coagulates into tofu brain;

[0038] The seventh step is to crush the bean curd brain into layers and press it in the press to ma...

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PUM

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Abstract

The invention relates to dried-crisp flavor bean curd thin sheets, which are produced by sequentially carrying out soaking, grinding, pulp filtering, pulp cooking, solidification, molding, pressing, cutting, stirring, baking, packaging and other technical steps. According to the present invention, the dried-crisp flavor bean curd thin sheets have advantages of green property, health, high protein content, thin skin, easy taste achieving, good taste, crispness, long shelf life, easy eating, easy water returning, good toughness after water returning, and significant economic value.

Description

technical field [0001] The invention relates to crisp and delicious snacks, which are prepared through a special process and are excellent snack foods, belonging to the technical field of soybean snack foods. Background technique [0002] Qianzhang (also known as: louver, bean curd skin) is made by layering and pressing tofu brain with special tools. Because the finished product looks like thousands of white papers superimposed, it is commonly called Qianzhang. It is a special soy-based food. It is a thin slice of dried tofu, beige in color, which can be eaten cold, stir-fried or cooked. [0003] The nutritional value of Qianzhang is very high: 1. It is rich in protein, and its protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high; 2. The lecithin contained can remove Remove cholesterol attached to the blood vessel wall, prevent ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23C3/00A23L11/45
CPCA23C3/00A23C20/025
Inventor 金仁元
Owner 金仁元
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